Location
London, The Hoxton, Holborn - Rondo Restaurant

Hours
Full Time (hours not specified)

Salary
Negotiable

About the Role
We are looking for a passionate Junior Sous Chef to join the team at Rondo, a relaxed neighbourhood restaurant open from breakfast through to dinner, offering seasonal modern bistro dishes and great wines. The kitchen is led by Head Chef Chris Gillard (ex-St John) with an impressive wine programme curated by Will Lander of Quality Chop House. Rondo combines serious food and drink with a fun, welcoming vibe.

In this role, you will support the Head Chef and Sous Chef in leading a large, dynamic kitchen team. You will help drive innovation and foster a culture of menu development while respecting the framework of a Hoxton Restaurant menu, allowing the exceptional produce to shine. Maintaining kitchen standards and finding efficient solutions without compromising quality and menu integrity will be key.

In the absence of the Head Chef and Sous Chef, you will oversee the kitchen team. Both guest and team experience will be central to your approach. You will lead by example, keeping your team motivated, empowered, and supported, ensuring they deliver top Hoxton experiences and feel comfortable seeking your guidance.

Experience
Minimum 2 years’ experience as a Junior Sous Chef in a busy, bustling environment prioritising freshness and provenance of ingredients. Proven track record supporting and managing large kitchen teams.

About you
A true passion for creativity while maintaining brand standards through the dishes on the menu. You seek a workplace where individuality is valued—no clones in chef whites here. You are passionate about hospitality and creating memorable experiences for guests and colleagues alike. You leave egos at the door and focus on getting things done. You are open to trying new approaches and enjoy being part of a hardworking, supportive, and fun team.
Experience in meetings & events (M&E) or banqueting is beneficial.

Qualifications
Not explicitly stated, but a strong culinary background and leadership skills are implied as essential.